Step 1

Heat the ghee in a large saucepan over high heat. Add the onion. Reduce heat to low and cook, stirring occasionally, for 10 minutes or until onion is soft. Add the ginger and garlic and cook, stirring often, for 2 minutes or until aromatic.

Step 2

Add the cumin, coriander, paprika, turmeric and chilli powder to the pan and stir to coat the onion. Stir in the tomato, bay leaves and 250ml (1 cup) water. Season. Bring to a simmer over high heat. Reduce heat to low and simmer, stirring occasionally, for 1 hour or until the mixture is thickened and some of the ghee has risen to the surface. Remove and discard the bay leaves.

Step 3

Use immediately or store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.